When the evening chill settles in, there’s something deeply satisfying about a dish that wraps you in warmth and comfort. This cheesy cabbage casserole with its golden cracker crust does exactly that. It’s not just a side dish; it’s a quiet celebration of simple ingredients transformed into something cozy and inviting.
I remember pulling this casserole from the oven one rainy night. The air filled with the rich scent of melted cheddar and toasted crackers. As I spooned it onto plates, the sound of the crunchy topping breaking beneath the fork was a welcome contrast to the creamy, tender cabbage beneath. Each bite was a little moment of comfort—a perfect antidote to a long day. It’s the kind of meal that invites you to slow down, savor, and feel at home.
- Rich and creamy cheese sauce balanced by tender cabbage
- Crunchy cracker topping adds delightful texture
- Comforting, hearty enough for a vegetarian main or a side
- Simple prep that fits easily into busy weeknights
- Delivers warmth and satisfaction in every bite
If you’re hesitant about trying cabbage in a casserole, this version might just change your mind. The cheese sauce softens the cabbage’s natural bite, while the cracker topping brings a satisfying crunch that makes the whole dish feel special without any fuss.
PrintCheesy Cabbage Casserole with Cracker Topping
A comforting and delicious cheesy cabbage casserole topped with a crunchy cracker crust, perfect for a hearty side dish or a vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6
Ingredients
1 medium head green cabbage, chopped (about 6 cups)
2 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup whole milk
1/2 cup sour cream
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 cups crushed buttery crackers (such as Ritz crackers)
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Add the chopped cabbage and cook for 5 minutes until slightly tender. Drain well and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 5 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to form a roux.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Remove the skillet from heat and stir in the sour cream, salt, black pepper, smoked paprika, shredded cheddar cheese, and shredded mozzarella cheese until the cheese melts and the sauce is smooth.
Add the drained cabbage to the cheese sauce and stir until well combined.
Transfer the cheesy cabbage mixture to a greased 9×13 inch casserole dish and spread evenly.
In a small bowl, combine the crushed crackers with the melted butter. Sprinkle the cracker topping evenly over the casserole.
Bake in the preheated oven for 30-35 minutes until the topping is golden brown and the casserole is bubbly.
Remove from the oven and let cool for 5 minutes before serving.
FAQ
Can I make this casserole ahead of time? Yes! You can prepare the casserole up to the point of baking, cover it, and refrigerate it for a few hours. Just add a little extra baking time if it’s chilled before popping it in the oven.
Is this dish suitable for vegetarians? Absolutely. It’s loaded with cheese and veggies, making it a delicious meat-free option.
What can I substitute for the cracker topping? If you don’t have buttery crackers, breadcrumbs or crushed pretzels work well to add that crunchy finish.
How do I store leftovers? Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to keep the cheese sauce creamy.
This casserole has become a go-to for those nights when you want something comforting without turning the kitchen upside down. Give it a try and see how a humble cabbage can shine in a cheesy, crunchy dish you’ll want to make again and again.